Family favorites
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
INGREDIENTS
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
DIRECTIONS
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
To grill:
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
To assemble:
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.
Serve warm.
Enjoy!
Do you have kids or loved ones in your life that have allergies? Do you have trouble finding sweet treats that you feel good about feeding your kids? These cookies are simply delicious! I first saw these cookies on NH Chronicle (television program) as they are made in New Hampshire, but the best part is you can order them through Amazon. So no matter where you live you can get them!
These cookies are not soft and chewy, they are crispy and full of flavor! I ordered the 6 box sampler from Amazon for $27.53. They are not super cheap, but I know exactly what is in the cookies and feel good about sharing them! Let’s talk a bit about the allergy piece, these cookies are made in a peanut free, tree nut free, egg free, dairy free,wheat free and gluten free bakery! Not only are they allergy friendly but they are not made with anything artificial! No GMO, whole grain, kosher, vegan, low sodium, no trans fat, no rice, no soy, no corn! Yes, they really do taste good too!
Home Free cookies has several varieties, most of them come in a mini size. The six I ordered were, chocolate chip, mini chocolate chip, double chocolate chip, vanilla, lemon burst and mint chocolate chip. They also have a ginger snap flavor that we did not try. Our favorite was the lemon burst, we all loved these! Don’t get me wrong they are all good but the lemon burst has a great lemon flavor that really comes through!
Home Free cookies have won several awards in 2016 they were awarded the top healthy gourmet snack of the year. Also awarded best gluten free cookie by Good Housekeeping.
Home Free Cookies has a website at www.homefreetreats.com where you can see where the cookies are sold and get more wonderful information about theses delicious cookies. Don’t forget you can get these cookies no matter where you live through Amazon!
Enjoy!
These cookies, oh these cookies! I could not keep Jim away from these chocolate sugar cookies! They are delicious and did not make it in our house for 24 hours. That says a lot as Jim is not really a cookie kind of guy…he loves pies! This recipe may have just converted him.
INGREDIENTS
1 cup of butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup Hershey Special Dark Cocoa Powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup granulated sugar for rolling
DIRECTIONS
Cream together butter and brown sugar with a mixer until fluffy, this takes a few minutes.
Add in eggs, one at a time, mixing after each addition. Add vanilla and mix again.
Combine cocoa powder, flour, baking soda and salt in a bowl and whisk until combined. Slowly add the flour mixture into the butter mixture mix well. Once combined add the chocolate chips and fold into the batter using a large spoon. Remove dough from the bowl onto a large piece of Saran Wrap. Wrap dough and refrigerate dough for one hour.
Preheat oven to 350 degrees. Place the granulated sugar on a plate. Using a cookie scoop or your hands take about one tablespoon of dough and roll into a ball, roll the ball into the sugar coating all sides of the dough and place on a lightly greased baking sheet. Space cookies about 2 inches apart and continue to roll the dough until dough is done. Bake for 9-10 minute, let cookies cool on the baking sheet for a couple minutes before moving them to a baking rack.
Store in an airtight container.
Enjoy!
This week I am sharing some of my favorite things! I’m starting with this pasta dish that was delicious. It does take a bit of work and time but it was well worth it. Jim has been asking for this again and again. I shared some with a neighbor and she enjoyed it as much as we did. There are so many great flavors in this dish, the spicy sausage, the sweet sun dried tomatoes and the peppery arugula! Perfect on one of these cold snowy days we seem to be having!
INGREDIENTS
1 pound spicy Jimmy Dean sausage
1 large onion, diced
2 cups of heavy cream
2 1/2 cups of gruyere cheese, divided
1 teaspoon grated nutmeg
1 (8 ounce) package of cream cheese
1 cup of chopped sun dried tomatoes
2 cups of mixed spinach and arugula
1 Package Farfalle pasta
DIRECTIONS
Preheat your oven to 350 degrees. In a large pan, add the sausage and start to brown, remove fat if needed and add the diced onion. Continue to brown the sausage and let the onion soften. When cooked through, Add cream, cream cheese and 1 cup of the gruyere cheese and stir until creamy. Add the nutmeg, sun dried tomatoes, arugula and spinach stir to combine. Once the spinach and arugula are wilted remove from heat.
Boil the pasta according to the package directions . When the pasta is done, drain and add the sauce mixture. Pour into a 9×13 baking dish top with remaining cheese and bake for 15-20 minutes until heated through and cheese is melted.
Serve warm.
Enjoy!
I am not kidding when I say these are the best turkey meatballs! These are healthier and delicious and so simple to make! We found ourselves going back for seconds in no time!
This recipe comes from Jessica Alba and will be my go to meatball. Give these a try, you will love them. I had homemade broth and used that but low sodium store bought is fine too! I served these over lightly buttered egg noodles.
INGREDIENTS
2 pounds lean ground turkey
1 cup Panko breadcrumbs
1/4 cup finely chopped carrots ( I grated them)
1/4 cup finely chopped zucchini ( I grated them)
1/4 cup finely diced onion
2 large eggs
2 Tablespoons Italian seasoning
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup homemade or store bought low sodium chicken broth.
Cooked egg noodles, lightly buttered for serving.
DIRECTIONS
In a large bowl mix turkey, Panko, carrots, zucchini, onion, eggs, Italian seasoning and salt. Mix until combined. Form into 1 inch balls. Heat olive oil in a large skillet over medium heat, add the meatballs and cook turning until they are browned on all sides. This should take about 7-10 minutes. Add 1/2 cup of chicken broth, cover and reduce heat to low. Cook until almost all of the liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup of broth and increase the heat back to medium and cook uncovered until liquid is absorbed and the meatballs are cooked through. Serve warm with buttered pasta.
Enjoy!
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